The Greek classic Avgolemono is a velvety lemon chicken soup made without a drop of dairy, thanks to a clever technique of tempering eggs. Fragrant with dill, infused with citrus, and hearty with rice and kale, this comforting bowl is a staple of Mediterranean kitchens for a reason.
What makes Avgolemono truly magical is its simplicity and soul-soothing quality. Every spoonful delivers warmth, nourishment, and that perfect zing of lemon that lifts the entire dish. Whether you’re warming up from winter’s chill or looking for something light yet satisfying, this soup belongs in your weekly rotation.
Full Recipe:
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1 lb 2 oz (500g) skinless chicken thighs on the bone
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1/2 small white onion, finely chopped
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2 garlic cloves, minced
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1 small celery stalk, finely chopped
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1 medium carrot, finely chopped
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3/4 tsp ground cinnamon
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1/4 tsp ground turmeric
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2 bay leaves
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3 1/4 cups (750ml) chicken stock
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4 cups (960ml) just-boiled water, divided
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Scant 1/2 cup (90g) short or medium-grain white rice, rinsed
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3 1/2 oz (100g) kale, stalks removed, leaves shredded
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3 extra large eggs
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1 tsp finely grated lemon zest
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6 tbsp lemon juice, or to taste
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1–2 tbsp chopped dill, or to taste
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Extra virgin olive oil, for serving
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Salt and black pepper, to taste
Directions:
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In a large saucepan, combine chicken, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, chicken stock, and 2 cups of hot water. Season with salt and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
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Remove the chicken and bay leaves from the pot. Set chicken aside to cool slightly.
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Add rice and the remaining 2 cups of hot water to the pot. Cover and simmer for 10 minutes.
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While rice is cooking, shred chicken meat finely and discard the bones.
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After 10 minutes, add kale to the pot and return shredded chicken. Simmer for 5 more minutes. Remove pot from heat.
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In a separate bowl, whisk eggs, lemon zest, and lemon juice until foamy.
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Slowly temper the eggs: Add a couple tablespoons of hot broth at a time to the egg mixture, whisking constantly. Continue until you’ve added about 2 ladles of broth.
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Slowly pour the tempered egg mixture back into the pot, whisking gently.
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Return to low heat and add chopped dill. Cook gently for 5 minutes. Do not boil.
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Adjust seasoning with more lemon juice, salt, pepper, and herbs as desired. Serve in warm bowls drizzled with extra virgin olive oil.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 310 kcal per serving | Servings: 4–6 servings
Origins of Avgolemono: A Soup with History
Avgolemono, pronounced ahv-go-LEH-mo-no, is more than just a comforting bowl of chicken soup—it’s a rich part of Greek culinary heritage with roots that trace back centuries. The name itself is a combination of the Greek words for “egg” (avgo) and “lemon” (lemono), the two defining ingredients of the dish’s luscious, creamy broth.
While it’s most associated with Greece today, similar preparations have existed in Sephardic Jewish cooking and other Mediterranean cuisines. Some historians believe avgolemono was inspired by a Sephardic Jewish sauce called agristada, brought to Greece by Jewish communities during the Middle Ages. Over time, Greek home cooks adapted and evolved it into a soup that now represents warmth, comfort, and tradition across the country.
In Greece, avgolemono is commonly served at family gatherings, holiday feasts, and as a soothing remedy when someone is under the weather. It embodies the kind of cooking that transcends borders—simple, nourishing, and full of soul.
A Creamy Texture Without Cream
One of the most remarkable aspects of avgolemono soup is its naturally creamy consistency—achieved without any cream, butter, or dairy. This is thanks to the culinary magic of the egg-lemon mixture, which is slowly tempered and whisked into the hot broth.
The process requires care and attention. If you pour the eggs directly into the soup without tempering, they’ll curdle into scrambled eggs. Instead, hot broth is added to the egg mixture in a slow, steady stream while whisking constantly, gradually raising the temperature of the eggs. Once tempered, the eggs can be gently added back to the soup, giving the dish its signature silky texture.
This technique not only elevates the soup’s mouthfeel but also makes it a great option for dairy-free eaters. The richness comes from emulsification, not fat—an old-world cooking trick that still amazes modern chefs.
Nutritional Benefits of Avgolemono
Avgolemono isn’t just about flavor—it’s also packed with nutrients, making it a healthy addition to your meal rotation. The soup’s base of chicken thighs adds high-quality protein, which is essential for muscle repair and immune function. Including skinless thighs ensures a balance of flavor and lower saturated fat content compared to darker cuts with skin.
The addition of rice provides complex carbohydrates that give the body energy, while vegetables like celery, carrot, and kale contribute essential vitamins and minerals. Kale, in particular, adds fiber and antioxidants, helping to support digestion and reduce inflammation.
Perhaps most impressively, lemon juice offers a concentrated dose of vitamin C, which not only adds brightness to the dish but also supports the immune system. Combined with dill—an herb rich in flavonoids and antimicrobial properties—this soup does more than satisfy hunger; it actively contributes to wellness.
And because avgolemono avoids heavy cream or cheese, it stays relatively low in calories and fat compared to other creamy soups. Each bowl delivers comfort and nourishment without weighing you down.
Cultural Importance and Symbolism
In Greek households, avgolemono holds a revered place at the dinner table. It’s often served during Easter, Christmas, and even weddings or funerals. The soup is a symbol of care and nurturing—it’s what your yiayia (grandmother) might bring you when you’re sick, or what gets served after a midnight church service on Holy Saturday.
Its simplicity speaks volumes: it’s a dish that doesn’t need expensive ingredients or complex preparation to make an emotional impact. In a culture where food is tied deeply to family and community, avgolemono is comfort in its purest form.
Beyond Greece, avgolemono has gained popularity in countries around the world, thanks to the global appreciation of Mediterranean cuisine. You’ll find it on the menus of Greek restaurants in New York, London, Sydney, and beyond. It’s no longer a dish limited to home kitchens—it has entered the international culinary stage, and for good reason.
Flavor Profile and Serving Suggestions
What sets avgolemono apart from other chicken soups is its unique flavor profile: tangy, savory, and aromatic, with a creamy smoothness that coats the palate. The lemon juice brings brightness and acidity that cuts through the richness of the chicken broth, while the dill adds a fresh, herbaceous layer that ties everything together.
The rice in the soup not only adds texture but also helps thicken the broth as it cooks. Kale provides a slightly bitter edge that balances the sweetness of the carrots and the softness of the chicken. Cinnamon and turmeric, though used sparingly, introduce subtle warmth and color.
To serve avgolemono traditionally, ladle it into warmed bowls and drizzle with high-quality extra virgin olive oil. It pairs beautifully with crusty bread, especially if it’s sourdough or a rustic village-style loaf. Some prefer to sprinkle a little extra dill or freshly ground black pepper on top just before serving.
It’s a soup that feels luxurious yet humble, perfect for both casual weeknight meals and elegant dinner parties.
Variations and Modern Twists
While the traditional recipe uses chicken, rice, eggs, and lemon, there’s plenty of room for adaptation. Home cooks and chefs alike have put their spin on avgolemono in creative ways:
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Vegetarian Avgolemono: Replace chicken with vegetable broth and add chickpeas or white beans for protein.
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Low-Carb Version: Swap rice for cauliflower rice or omit it altogether for a lighter, keto-friendly option.
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Grain Alternatives: Try using orzo, quinoa, or even bulgur for a different texture.
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Spicy Avgolemono: Add a pinch of chili flakes or a dash of harissa for heat.
These adaptations retain the heart of avgolemono—the lemon-egg emulsion—while opening the door for dietary flexibility and culinary innovation.
Tips for Making the Perfect Avgolemono
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Temper Carefully: The key to creamy consistency lies in tempering the eggs properly. Don’t rush the process.
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Don’t Let It Boil: After adding the egg mixture, never let the soup come to a full boil or the eggs may curdle. Keep it on low heat.
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Use Fresh Lemons: The flavor of fresh lemon juice is unmatched. Bottled juice won’t give the same brightness.
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Shred Chicken Finely: This ensures every bite has tender chicken, and it integrates better into the soup.
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Taste and Adjust: Always taste at the end. Sometimes a touch more lemon juice or salt is all it needs to reach perfection.
Conclusion: Why Avgolemono Deserves a Place at Your Table
Greek Lemon Chicken Soup, or avgolemono, is the kind of dish that bridges the gap between everyday meals and special occasions. It’s rustic yet refined, hearty yet light, traditional yet endlessly adaptable. Whether you’re craving comfort on a cold day or seeking a nourishing, immune-boosting meal, avgolemono delivers on every front.
It’s a reminder that the most satisfying foods don’t require dozens of ingredients or hours of preparation. With just a few pantry staples and a little technique, you can create a dish that feeds both body and soul.
From its historical origins to its modern-day popularity, avgolemono continues to enchant and comfort anyone lucky enough to enjoy it. Make it once, and you may just find yourself returning to it again and again—not just for the taste, but for the warmth and love it brings to the table.
